Olives marinated with lemon and fennel

Olives marinated with lemon and fennel

Elíes marinates may maratho kai lemóni

By
From
Lyndey and Blair's Taste of Greece
Serves
8
Photographer
Chris Chen

These olives were the first food we were given at Methoni and I used some of them to stuff my lamb. I couldn’t wait to recreate the flavours at home.

Ingredients

Quantity Ingredient
500g large cracked, greek green olives
2 tablespoons fennel seeds
2 bay leaves
1 small carrot, peeled and cut into 2 cm slices
1 lemon, zested, cut into very fine strips
1 tablespoon extra-virgin olive oil
1 tablespoon ouzo, (optional)

Method

  1. Place the olives in a large bowl. Place the fennel seeds and bay leaves in a small, dry frying pan, place the pan over a medium heat and toast the seeds until fragrant. Add to the olives.
  2. Blanch the carrot slices to soften slightly. Add the carrot, strips of lemon zest, oil and, if using, the ouzo, to the olives and stir well to combine. Cover the bowl and stand for 2 hours before serving, or refrigerate and keep for up to 1 month. Eat the marinated olives at room temperature to enjoy the flavour.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again